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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (18145)	12/14/2006 7:43:47 AM
From: Oral Roberts	Read Replies (5) \| Respond to of 25073

4 lbs chicken carcasses, necks, backs, gizzards, whatever but no livers. 1 large onion quartered 4 carrots, peeled and cut in 1/2 4 ribs celery cut in half 1 leek, white part only, cut in half 10 sprigs fresh thyme 10 sprigs fresh parsley with stems 2 bay leaves 10 peppercorns 4 whole cloves garlic, peeled and smashed 2 gallons cold water. bring to a boil, reduce to low gentle simmer for 6 to 8 hours adding hot water as needed to maintain 5 quarts or so. Skim 2/3 times per hour. When done place in an ice bath to cool as quickly as possible to lesson bacteria risk then place in fridge overnight. Remove gelled fat and put in 2 cup containers and freeze for use as a base in soup or sauces. This is from Alton Brown on good eats and is the simplest yet best stock IMO. No salt and no fat. I never salt until I'm at the final product stage and just before serving to prevent evaporation and concentration of the salt.